Cherry Almond Bombe With Chocolate Sauce

• 14 ounces dark sweet cherries, see note
• 1 tablespoon arrowroot, see note
• 2 tablespoons water
• 3 cups french vanilla soy coffee creamer
• 2 tablespoons agar-agar flakes
• 14 cup agave nectar, see note
• 14 teaspoon almond extract
• 12 cup chopped toasted almond
• 1 cup semi-sweet chocolate chips

1. NOTE: Cherries should be packed in syrup.
2. You can use agave or other natural liquid sweetener.
3. Drain cherries and set juice aside.
4. Coarsely chop cherries and set aside.
5. In bowl mix kuzu and water until smooth.
6. Set aside.
7. In saucepan combine creamer and flakes.
8. Bring to boil over med heat and stir constantly, cook for about 1 minute.
9. Remove from heat and stir in agave nectar and almond extract.
10. Pour mix into a med bowl and let cool somewhat.
11. Stir occasionally.
12. Stir in chopped cherries and almonds.
13. Pour mix into a 1 quart bowl or 6 individual ramekins.
14. Chill until set.
15. Chocolate sauce:.
16. In double boiler combine the cherry syrup and the chocolate chips.
17. Heat, stirring until smooth.
18. Serve warm or chilled.
19. To serve top with chocolate sauce and some of the Sweet Almond Cream.
20. Note you can find the cream on Zaar.

sweet cherries, arrowroot, water, french vanilla soy coffee, agaragar, almond, almond, semisweet chocolate chips

Taken from www.food.com/recipe/cherry-almond-bombe-with-chocolate-sauce-214420 (may not work)